Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

5 lbs. fish (trout, pickerel and pike; usually one of each)
water to cover fish
1 large onion, sliced
salt, pepper to taste
1 c. vinegar
1-2 t. mixed pickling spices
1/2-3/4 c. sugar (to taste)
1/2 lemon, sliced
2 large onions, sliced

Clean fish thoroughly, salt it lightly, and cut up into 1-2" chunks. Do not remove bones. Place in 6-quart pot, add enough water to cover fish, 1 large onion, and salt and pepper. Boil until fish is tender but not so soft as to fall apart. Cool. Drain off liquid and add to it approximately 1 cup vinegar, mixed pickling spices and the sugar. Boil this mixture until spices mix, approximately 20 minutes. Allow to cool.

Line a glass bowl or crock (do not use metal) with the pieces of fish. Place slices of lemon over fish and the 2 sliced onions in between layers of fish. Pour liquid over it. Cover bowl and place in refrigerator. Leave for 3 to 4 days before serving. Liquid should jell.

This will keep for a couple of weeks, "if it lasts that long!"